Soups & Stews
Betty Crocker's loaded potato soup recipe delivers that quintessential creamy, bacon-topped comfort in a bowl that's been warming kitchens for generations. 💛 I first made this version during a chilly Ohio winter when my dad's leftover roast beef needed a second life—what started as a simple potato soup became our family's go-to when company came over.
The secret lies in the slow-simmered broth and perfectly blended potatoes that create that signature velvety texture we all crave.
This recipe transforms humble ingredients into something restaurant-worthy with minimal effort—30 minutes of active prep followed by 45 minutes of simmering time. The bacon adds smoky depth while keeping the soup rich without being heavy, and the sharp cheddar melts into every spoonful for that crowd-pleasing finish.
My daughter Lily always asks for seconds, which tells me we've nailed it.
By the time you serve it steaming hot with crispy bacon bits and green onions scattered on top, you'll have a soup that tastes like home—creamy yet light, savory with just the right tang, and perfect for chilly evenings.
The best part? It reheats beautifully, making it ideal for meal prep when you want comfort without the fuss.
While this version stays true to the classic, feel free to customize with additions like diced ham, jalapeños for heat, or a dollop of sour cream on top.
The technique remains the same: slow cooking builds flavor, and blending creates that signature smoothness. Let's get started on making this soup that'll have everyone reaching for seconds.
Ingredients for betty crocker loaded potato soup
Humble ingredients transform into creamy, bacon-topped comfort with this classic soup recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 ½ cups | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced for depth |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cubed (1.5-inch pieces) |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred, homemade or store-bought |
| Heavy Cream 🥛 | 1 cup | Full-fat for best creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged for tang |
| Leftover Roast Beef 🥩 | 1 cup | Diced, optional but adds depth |
| Bacon 🥓 | 8 oz | Cooked crisp, chopped for topping |
| Green Onions 🌿 | ¼ cup | Sliced, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Butter 🧈 | 4 tbsp | Unsalted, for richness |
| Sour Cream 🥛 | ¼ cup | Optional, for serving |
The potatoes are the heart of this soup—Russet gives the best texture. Grab a 3-pound bag from the grocery store's produce section, or if you're feeling fancy, the farmers market often has organic options. Peeled and cubed, they'll break down just right during the simmer. For the bacon, thick-cut from Costco is my go-to—it crisps up perfectly and adds that smoky flavor without overpowering. The leftover roast beef adds a personal touch (and zero waste), but you can skip it if you're starting fresh. Just make sure to dice it small so it blends right into the soup.
No heavy cream? Half-and-half works in a pinch, though it won't be as rich. The cheddar should be sharp and aged—the kind that melts smoothly but leaves a tangy finish. If you can't find it, Monterey Jack is a decent substitute, but it lacks that classic cheddar bite. Swapping out the thyme? Dried oregano at half the amount works, but thyme's earthy note is key here. For the broth, low-sodium is a must—you'll be adding plenty of salt later. And if you're feeling adventurous, a splash of beef stock adds even more depth.
This soup tastes even better the next day—reheats beautifully in the microwave or on the stovetop. Store leftovers in the fridge for 4-5 days, or freeze portions for up to 3 months. I always double the bacon batch—half goes in the soup, half gets saved for topping. The green onions? Add them fresh when serving so they stay bright. And trust me, the crispy bacon bits on top are worth the extra minute of cooking time.
Why You'll Love This Recipe
- No-Chop Night: I swear by this recipe when I’m too tired to peel potatoes like a pro. Just dice those russets into rough chunks—they’ll soften perfectly, no fuss. The onions and garlic? One quick sauté, and you’re already halfway to dinner.
- Creamy Without Trying: That heavy cream swirled into the broth transforms this soup into something ridiculously rich. Honestly, it’s the kind of depth you’d pay extra for at a restaurant, but here? Just a splash of cream and a stir.
- Leftover Goldmine: This soup actually tastes better the next day—yes, really. The flavors meld, the potatoes get even tender, and it reheats in minutes. I keep a jar in the fridge for those "I forgot to meal prep" moments.
- Budget-Friendly Crowd-Pleaser: Russets and onions are cheap, broth is cheap, and a little cream stretches far. Feed six people for under $10, and everyone will ask for seconds. (Yes, even my picky teenager.)
Step-by-step instructions for Betty Crocker's loaded potato soup
Here's how to make this comforting classic with rich, creamy layers and crispy bacon bits.
🔥 Step 1: Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 8 oz bacon over medium heat until it's deep golden brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Reduce the heat to medium-low and add the 4 tbsp butter. Swirl it around to coat the bottom of the pot, then add the 1.5 cups diced yellow onions. Sauté for 5 minutes until they're soft and translucent. Add the 4 cloves minced garlic and the 1 tsp dried thyme, cooking for another 1 minute until fragrant. You're building that rich, savory base that makes this soup sing.
👨🍳 Step 2: Build the Potato Base
Add the 3 lbs cubed russet potatoes to the pot and pour in the 6 cups chicken broth. Bring everything to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 minutes until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
Here's where it gets good: add the 1 cup diced leftover roast beef and the 1.5 tsp salt. Let the mixture simmer for another 5 minutes, allowing all the flavors to meld together. The roast beef adds that deep, meaty richness that takes this from basic potato soup to something truly special.
🍳 Step 3: Create the Creamy Texture
Reduce the heat to low and stir in the 1 cup heavy cream. Let it warm through for 2-3 minutes, but don't let it boil—you want to maintain that silky texture. The soup should be thick and velvety at this point, with the potatoes breaking down slightly but still holding their shape.
Taste and adjust the seasoning with the 0.5 tsp black pepper. If it needs more salt, add it gradually—you can always add more, but you can't take it out. Stir in the 1.5 cups shredded sharp cheddar cheese until it's completely melted and smooth. The cheese should give the soup that perfect tangy bite that balances all the richness.
🥘 Step 4: Finish and Serve with Toppings
Ladle the soup into bowls and let everyone add their own toppings. I like to serve it with the crispy bacon bits, 0.25 cup sliced green onions, and a dollop of 0.25 cup sour cream on the side. The contrast of the cold, creamy sour cream against the warm soup is pure magic.
For an extra touch, you could even offer some crusty bread on the side. This soup is hearty enough to be a meal on its own, but it's also perfect for those chilly days when you need something warm and comforting. The secret to this version is letting everyone customize their bowl—it makes it feel special and personal.
Pro Tips For Making Betty Crocker Loaded Potato Soup
- Parboil Potatoes First: I learned this the hard way—skipping the parboil means your Russets turn to mush when they hit the simmering broth. Cut them into 1-inch chunks, boil 5 minutes in salted water, then drain. The starch stays inside, and your soup stays creamy instead of gluey.
- Sweat Onions Low: High heat caramelizes onions too fast, and you’ll end up with bitter bits instead of sweet, mellow flavor. Use medium-low heat for 8–10 minutes until translucent—no browning. This is where the onion’s depth comes from, and it’s non-negotiable for that classic Betty Crocker comfort taste.
- Strain the Broth: Store-bought chicken broth is often cloudy with bits that turn your soup gritty. Strain it through a fine-mesh sieve before adding—yes, it’s an extra step, but your spoonfuls will be smoother. I skip this when I’m lazy, but the difference is noticeable.
- Temper the Cream: Dumping cold heavy cream into hot soup curdles it like a science experiment gone wrong. Warm the cream separately in a small saucepan until steaming (not boiling), then whisk it into the soup off the heat. This keeps it silky, not lumpy.
Wine and beer pairings for betty crocker loaded potato soup
Creamy Comfort Wines
Rich, velvety potato soup pairs beautifully with wines that complement its creamy texture and savory depth. I reach for a Chardonnay from the Willamette Valley—specifically a 2022 Domaine Serene—its buttery notes mirror the soup's creaminess while bright acidity cuts through the richness.
For a budget-friendly option, La Crema Sonoma Coast Chardonnay delivers that same balance without breaking the bank. 🍷
Crisp White Contrasts
If you prefer something lighter, a Sauvignon Blanc with zesty citrus notes works wonders. I love Kim Crawford Sauvignon Blanc from New Zealand—its grapefruit and lime flavors refresh your palate after each spoonful.
For a local Pacific Northwest option, try The Eyrie Vineyards version; it's crisp and aromatic with just enough herbal brightness to stand up to the bacon and cheese.
Malbec for Bold Lovers
If you're serving this to a crowd that enjoys red wine, go for a Malbec with enough body to handle the soup's richness. Catena Zapata Malbec from Argentina offers dark fruit and velvety tannins that pair surprisingly well.
The key is avoiding heavy, oak-laden reds—stick to medium-bodied options that won't overpower the dish.
Beer Pairings
A pilsner or amber ale cleanses the palate beautifully between bites. Leinenkugel's Summer Shandy (a wheat beer with lemonade) adds a refreshing twist, especially on warm days. For something heartier, Allagash White—a Belgian-style witbier—brings citrus and spice that complement the bacon and thyme.
Avoid heavy stouts or IPAs, which can clash with the soup's delicate creaminess.
Bonus: Cider Option
For a non-alcoholic or casual pairing, hard cider works surprisingly well. I love Angry Orchard Crisp Apple—its slight tartness balances the soup's richness. Serve it chilled in small glasses for a fun, approachable option that still feels special.
The apple notes also echo the subtle sweetness of the potatoes. 🍏
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, substitute with ½ cup sour cream plus ½ cup milk or 1 cup whole milk. The soup will still be creamy but slightly less rich. For a dairy-free option, use 1 cup unsweetened coconut milk—it adds a subtle tropical note that works surprisingly well with the bacon and thyme.
How do I keep the soup from getting too thick?
If your soup thickens too much while simmering, stir in 2-4 tablespoons of warm chicken broth gradually until you reach your desired consistency. The key is to add it slowly while tasting—you can always thicken it again later with a cornstarch slurry if needed.
Can I use instant potato flakes instead of fresh potatoes?
While not traditional, you can use 3 cups instant potato flakes mixed with 1 cup hot broth to replace fresh potatoes. The texture will be smoother but less rustic. For best results, add the flakes 10 minutes before serving to avoid breaking down completely during simmering.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Add a splash of broth or milk if it thickens too much. Leftovers taste even better the next day!
Can I make this soup in a slow cooker?
Yes! Combine all ingredients except bacon, cream, and cheese in your slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours. Stir in the cream and cheese during the last 30 minutes of cooking. Add bacon fresh when serving for maximum crispiness. The slow cooker method actually enhances the flavors!